MUSHROOM CREAM SAUCE

MAKES ABOUT 1-1/4 CUPS

This sauce goes well with veal, pork, chicken, some seafood or pasta. If using with a sautéed meat, use the same pan, omit the oil if there is enough left from the meat, and make sure you scrape up all of the browned bits in the bottom as the sauce cooks. The herbs can be substituted with those that are complimentary to the dish you are making.

INGREDIENTS

2 tablespoons olive oil or butter

1 cup sliced mushrooms (wild are great but white buttons will do)

2 teaspoons minced garlic

Salt and pepper to taste

1/2 cup dry vermouth

1 cup chicken broth

1/4 teaspoon dried thyme (use fresh if available)

1/4 teaspoon rubbed sage (use fresh if available)

1 cup cream

Heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and sauté for about 2 minutes. Add the garlic, salt and pepper; sauté another minute. Add the vermouth and reduce for 1 minute. Then add the chicken broth, thyme and sage. Reduce by half. Add the cream and reduce until thickened, about 5 minutes. Serve immediately.

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